If you don't feel the tall environment, you like to dig into the alley to find food? Come to Liqun Roast Duck Restaurant. The so-called duck fragrance is not afraid of the deep alley, a small courtyard house is full of tables inside and outside, if it is not for the mottled big characters of "Liqun Roast Duck" on the wall, you may not be able to recognize it when you arrive.

Liqun Roast Duck Restaurant was opened in 1992 by Zhang Liqun, the chef of Quanjude, who is one of the fifth-generation descendants of the roast duck in the hanging oven, and after leaving Quanjude in 1991, he opened his own small shop in a courtyard in Xiangfeng Hutong. Liqun Roast Duck Restaurant is renovated from a courtyard house built at the end of the Qing Dynasty, where you can not only taste Peking duck, but also learn about the life and living conditions of ordinary people, and feel the life of authentic old Beijing. If you want to experience the atmosphere of eating roast duck in old Beijing, this is definitely the place to be. Former US Vice President Al Gore, former French Vice President d'Estaing, former Danish Prime Minister Anders Andersen, Thai Princess Shi Lintong and other political celebrities have come to eat Liqun duck.

Lonely Planet magazine and Discovery Channel have both devoted a lot of space to Liqun Roast Duck Restaurant, and now it has become famous overseas. Liqun roast duck is also a new school, but it is a "retro style", and even the roast duck oven is built by Master Zhang himself.

The courtyard has a history of more than 100 years, the courtyard wall is a little mottled with a few big characters of Liqun roast duck, the courtyard has a ceiling, and only thirteen tables can be seated. Liqun with excellent Beijing stuffed duck for roasting, in order to ensure the quality, all choose a grade Beijing stuffed duck (required to grow to 5 catties and 8 taels within 60 days), carefully made, roasted duck skin crispy meat tender, beautiful appearance, jujube red, delicious and crispy, become the leader in Beijing's special flavor.

Before hanging the roast duck in the oven, a ten-centimeter-long sorghum stalk needs to be stuffed into the anus of the duck to make a "duck plug" to prevent the soup from flowing out, so that the roasted duck can ensure that the meat is fresh and tender. Another feature of Liqunjia is that the duck billet does not need to be frozen, but the way of acid discharge has been improved, so that the duck is not dry or fishy. Don't look at the small area of the shop, the traditional roasting steps such as pumping, digging, washing, scalding, sugaring, and drying the roast duck before roasting have been completed with excellence.

The Liqun Roast Duck Restaurant is very narrow, and when there are many people, the queue will go all the way to the yard. When you enter the store, you can see the roast duck making process, rows of roast duck hanging on the wall, and the fruit wood barbecue is very smoky. After the duck is roasted, it will be shown to the guests and it will be taken to the side, but because the place is small, it may not be performed in the line of sight of the guests. The duck sliced by the master is basically not plated at all, and it is stacked on two plates, and the duck skin and duck meat will not be placed separately. A thin layer of fat is clearly visible between the skin and meat, which is more crispy and fatty than Da Dong's roast duck, but the thickness of the fat layer is not as good as that of the four seasons of Minfu, and the fat and thinness are moderate. The dough is soft and thin like a cicada's wings, but it is easy to break when rolling, so it is not advisable to put too many ingredients into it. Shredded green onions, cucumbers and noodle sauce are plentiful, compared to a small dish of noodles and a pinch of shredded green onions in a petty bourgeois restaurant.

Although the place is not big, the roast duck price is not cheap. One duck three meals (wraps, duck racks, duck soup) 290 yuan, one duck two meals (wraps, duck racks) 265 yuan, one duck one eat (wraps) 240 yuan. The duck rack can be made of pepper and salt, cumin, and braised with a processing fee of 25 yuan. The pepper and salt method is especially recommended, and Liqun is fried with a strong fire, and the taste is particularly crispy, and there is no fishy smell even if it is cooled. Liang Wendao commented on Liqun Roast Duck Restaurant: "I like the folk country atmosphere here, the skin, fat, and meat are particularly rich in texture at the same time, and the satisfaction is by no means comparable to the skin, meat and meat are the skin, but there is no trace of fat and crispy flavor in the skin." In addition, Liqun's home-cooked dishes are also quite good, such as fried eggplant, shredded sweet potatoes, and dry-roasted four treasures, etc., which are eaten with roast duck, as if they have entered Beijingers' own homes.

It is not convenient to park in the alley, and the card can not be swiped to settle the bill, the environment is simple, and there is a tea fee of 3 yuan per person, but only hot boiled water is provided. The attitude of the waiter is quite poor, there is almost no service at all, the call is often not allowed, and the environment during meal time is relatively noisy. You can call in advance to book ducks, but you can't reserve a seat, and you can only eat in the yard when you come late, which seems to be inhumane, but it also proves that there is an endless stream of guests here. As a reminder, to experience the "secret land of hutongs", you need to be mentally prepared for the toilet in the hutong.